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peach-mango sorbet

Saturday, July 17, 2010

As I mentioned yesterday, our air-conditioning quit working this past Thursday evening.

We spent last night at my parents' ... but for the past three hours have been sitting in our house waiting for the repairman to come.

At first, I could do nothing but lay on the guest bed in heat-induced lethargy--but then I just had to do something to get back at the hated 88 degree temperature inside my house.

So I made some peach-mango sorbet ...Maybe for the third or fourth time this summer. I just love its freshness and slight tartness. Amidst the frustration of the heat, this sorbet provides welcome and cool respite, while also being a truly good part of summer's (actual) fruits.

This recipe is so simple: four ingredients (if you count the fruit as one). I adapted it from a recipe in the instruction book (which I can't find online to source) that came with our ice cream maker.

[I have told you about PW's Blackberry Ice Cream, which I've now made twice, but THIS recipe is the one we use the most by far with our little ice cream maker. There's a little/a lot less guilt involved in the following.]

All you have to do, really, is peel and roughly chop 2-3 mangoes and 2-3 peaches, and put them in a blender/food processor with sugar, corn syrup, and lemon (or lime) juice.

Then you pour it in the ice cream maker.

That's the puree, which (apparently) can be made up to a day ahead and stored in the fridge (if only I were that organized):

Push "on" and leave it in there for 30 minutes.

Seriously. That's it.

I'm a dum-dum and probably shooting myself in the foot here, because our good camera's battery died while it was freezing/mixing up...so the "final product" pics don't have the sharp quality of the prep pics. Hopefully, though, you can see through the less-than-optimal pixels and see how yummy it really looks:

It's MORE than fine to eat it right then...or you can store it in the freezer and let it harden a bit.

Alas, since I started writing this post, our air-conditioning has been fixed. We've made it down to a balmy 81 degrees. By the time most of you read this Monday (which, I guess you will...yall don't comment much anymore!), our house will be back to normal.

But you should still make this sorbet...seriously, DO IT! making your own ice cream or sorbet makes me feel powerful. You're making something deemed "hard" but is really really really not.